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Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any...
05/28/2022

Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.
Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

This is yummy chocolate
05/23/2022

This is yummy chocolate

ngredients400 g quality shortbread170 g demerara sugar3 level teaspoons ground ginger40 g mixed peel40 g crystallized gi...
11/18/2021

ngredients
400 g quality shortbread
170 g demerara sugar
3 level teaspoons ground ginger
40 g mixed peel
40 g crystallized ginger
70 g plain flour
1 pinch of baking powder
40 g golden syrup
40 g treacle
70 g unsalted butter

Method
Preheat the oven to 180ºC/350ºF/gas 4 and line a 20cm x 35cm baking tray with greaseproof paper.
Put the shortbread, sugar and 2 teaspoons of the ground ginger into a food processor and whiz to fine crumbs. Remove 100g of the mix and keep this to one side.
Add the remaining teaspoon of ginger to the processor, then roughly chop and add the mixed peel and ginger, followed by the flour and baking powder. Pulse until well mixed.
Melt the syrup, treacle and butter together in a large pan. Once melted, stir in the mixture from the food processor until thoroughly combined.
Tip onto the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or the back of a spoon. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 8 to 10 minutes.
Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula.
Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating.

Ingredients3 kg Maris Piper potatoes16 carrots12 parsnips1 bulb of garlic½ a bunch of fresh rosemary , (15g)MethodPrehea...
10/28/2021

Ingredients
3 kg Maris Piper potatoes
16 carrots
12 parsnips
1 bulb of garlic
½ a bunch of fresh rosemary , (15g)

Method
Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.

Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

Ingredients6 medium green and yellow courgettes500 g penne4 large free-range eggs100 ml single cream1 small handful of P...
09/10/2021

Ingredients
6 medium green and yellow courgettes
500 g penne
4 large free-range eggs
100 ml single cream
1 small handful of Parmesan cheese
olive oil
6 slices of higher-welfare back bacon
½ a bunch of fresh thyme , (15g)
a few courgette flowers , (optional)

Method
Put a large pan of salted water on to boil.
Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long

Ingredientsolive oil4 large free-range eggs1 red chilli1 ripe avocado½ a lime1-2 sprigs of fresh corianderMethodPreheat ...
08/30/2021

Ingredients
olive oil
4 large free-range eggs
1 red chilli
1 ripe avocado
½ a lime
1-2 sprigs of fresh coriander

Method
Preheat the oven to full whack.
Grease a small skillet pan or round baking dish with a drizzle of olive oil, then crack in the eggs.
Finely slice the red chilli (deseed if you like) and scatter over the eggs.
Peel and destone the avocado, then slice. Halve the lime and squeeze over the juice of one half.
Arrange the avocado around the eggs, and season with a little sea salt and black pepper.
Place in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny.
Pick and roughly chop a few coriander leaves and sprinkle over the eggs, then cut the remaining lime half into wedges for squeezing over. Delicious served with hot buttered

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Dallas, TX
75287

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